Crowd pleasers · Inspired by Fellow Cooks
Inspired by Savoring Today.
Tri-Tip Steak Chili
Chili with real steak in it. Tri-tip cubed and browned, then simmered with chiles, tomatoes and beans until tender. Nobody expects it and the pot empties fast.
TimeAbout 1½ hours
Serves8
EaseMedium
CutDry Aged Tri Tip Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source2 lbs tri-tip, cut into ¾-inch cubes
- Kosher salt
- 2 tbsp oil
- 1 onion and 1 bell pepper, diced
- 4 garlic cloves, minced
- 3 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika
- 1 (28-oz) can crushed tomatoes
- 1½ cups beef stock
- 2 (15-oz) cans beans, drained
- Toppings: cheese, onion, sour cream
Method
- 1Season the beef and brown in batches in a Dutch oven with the oil. Set aside.
- 2Cook the onion, pepper and garlic 5 minutes. Stir in the spices for 1 minute.
- 3Return the beef with the tomatoes and stock. Simmer partly covered for 1 hour, until the beef is tender.
- 4Add the beans for the last 15 minutes. Season and serve with toppings.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.
Crowd pleasers · Inspired by Fellow Cooks
Inspired by Savoring Today.
Tri-Tip Steak Chili
Chili with real steak in it. Tri-tip cubed and browned, then simmered with chiles, tomatoes and beans until tender. Nobody expects it and the pot empties fast.
TimeAbout 1½ hours
Serves8
EaseMedium
CutDry Aged Tri Tip Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source2 lbs tri-tip, cut into ¾-inch cubes
- Kosher salt
- 2 tbsp oil
- 1 onion and 1 bell pepper, diced
- 4 garlic cloves, minced
- 3 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika
- 1 (28-oz) can crushed tomatoes
- 1½ cups beef stock
- 2 (15-oz) cans beans, drained
- Toppings: cheese, onion, sour cream
Method
- 1Season the beef and brown in batches in a Dutch oven with the oil. Set aside.
- 2Cook the onion, pepper and garlic 5 minutes. Stir in the spices for 1 minute.
- 3Return the beef with the tomatoes and stock. Simmer partly covered for 1 hour, until the beef is tender.
- 4Add the beans for the last 15 minutes. Season and serve with toppings.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.